Caprese Paninis With Prosciutto and Garlic Basil Aioli

Have I ever mentioned that we're a family of lovers? Lovers of pretty much all food that the Italian people have graciously introduced to the rest of the world, that is. When it comes to tomatoes, basil and mozzarella, we love it in every form that we know of. Whether it's on a crispy thin crusted Pizza Margarita, a stacked (or layered) salad and now, or technically since last Summer, in the form of a toasty, golden brown and buttery grilled sandwich.

I'd seen similar sandwiches before, but you know me, right? I couldn't just "let it be". Nope. I had to add just a little more to the "classic" ingredients to make the sandwich even more decadent. Trust me. It might not be quite the time for those juicy garden ripe tomatoes from the back yard, patio or local Farmer's Market... But, if you can get your hands on a few good organic vine ripened tomatoes at your local grocery store, I wouldn't hold off on making this sandwich. Although I try not to be so bold as to toot my own horn, I can't help but have the feeling that you'll come back here later and thank me for my inability to leave well enough alone. :)

You don't have to have a fancy panini press to make these. You'll find a video from Howcast that shows a couple of different methods, at the bottom of this post and you'll see in the photos I've posted, how we do it sometimes too!

Oh...and please excuse the photo quality in this post. I hadn't planned to put this recipe on the blog at first, but at the last minute I had a feeling it might be a good one, so I grabbed my phone and snapped a few shots here and there.

Caprese Paninis With Prosciutto
Serves 4

• 8 Slices Rustic Peasant, Tuscan or Sourdough Bread
• 2 to 3 Lg Ripe Tomatoes, sliced 1/4 inch thick
• 16 oz Fresh Mozzarella Cheese, sliced 1/8 inch thick
• 1/2 Lb Prosciutto, sliced paper thin
• Balsamic Vinegar
• Butter for Pan Grilling

Garlic Basil Aioli (Mayo) ***see note below

• 1 Cup Real Mayonnaise (no "sandwich spread" please!)
• 2 Lg Cloves Garlic, finely minced
• 5 or 6 Lg Basil Leaves, finely chopped

1. Start by making the garlic basil aioli. I didn't take photos of the process because, well... I wasn't really thinking about posting this until I had all of the ingredients ready to go. Not to worry, though... It's not like it's rocket science. lol

***Just put all of the ingredients in a small mixing bowl and combine thoroughly with a fork or a whisk. Set aside while you prep your other ingredients.

2. Lay out all of your slices of bread on a large cutting board or any surface where it's easy to assemble the sandwiches.

3. Spread a generous amount of the Garlic Basil Aioli onto each slice.

4. Lay down enough tomato slices to cover from end to end, on 4 of the slices of bread, trying not to overlap them too much.

4. Drizzle a little good Balsamic Vinegar over each layer of tomatoes. It doesn't have to be a top-shelf $30/bottle Balsamic, but you can get pretty good brands of imported vinegar these days in your grocery stores that don't cost a fortune. Just make sure to look for the words "Product of Modena" on the bottle.

If you want to learn more about Balsamic Vinegars, they have a fantastic post over on Serious Eats that will tell you just about anything that you'd want or need to know. You can check that out by clicking HERE.

5. Place enough of the sliced Mozzarella on top of the tomatoes, to cover end to end. Again, no matter how tempted you are to add more cheese, try not to overlap the cheese too much, because you don't want the ingredients to slide all over the place or fall out of the sandwich while grilling or pressing.

Besides, I can tell you from experience that this sandwich is as just as gooey and cheesy as anyone could want, just the way you see it here!

6. Sprinkle each sandwich half with a bit of kosher or Himalayan pink salt. (you can also add a bit of fresh ground black pepper if you like, but I didn't feel like this particular sandwich needed it. The fresh basil in the aioli already adds a bit of a peppery note)

7. Take 3 or 4 slices of the Prosciutto and pile them up loosely along the length of the sandwich.

As with the vinegar, you don't have to buy the most expensive Prosciutto out there for a sandwich like this. Our local grocery store carries a brand of Italian deli meats called Corando and they make a lovely Prosciutto that costs about 1/4 of the price of Prosciutto di Parma. I know that I've seen the Corando brand in other chains located in other states.

Do have your deli counter person slice the prosciutto as thinly as possible. It is a dry cured or aged meat and can be a bit chewy when it's sliced too thickly. If you've never purchased prosciutto from the deli before, it helps to know that there is a right way and a wrong way for it to be packaged. Because it's sliced so thinly, it's done a bit differently than other deli meats.

So, don't be surprised if the deli person rolls his/her eyes at you when you order it. I'm sure they already know that the proper way to slice and pack up prosciutto, is to separate each piece with a sheet of deli paper and that takes a bit more time and effort on their part. I've had my fair share of "eye daggers" thrown at me by new deli workers in training.

Now, if I'm just ordering 8 to 10 slices, I'll often give my deli person a break and tell them to just pack it like any other meat. You could let it slide even if you're ordering more than that, but be prepared to have it take a bit more effort to get the slices apart when it's time to make your sandwiches.

8. Place the top slice of bread on each bottom slice and liberally butter both sides of each sandwich.

9. Place a large non-stick or cast iron skillet on your stove over medium-high heat. If using a large griddle or grill pan that fits over two burners, obviously heat both of them equally.

10. Add your sandwiches (as many as will fit) to the pan and cook for about 3 or 4 minutes, then flip them over and place whatever kind of weight you're using on top and press down a bit. The key is to keep the pressure heavy enough to press the sandwich together a bit, but not so hard that it causes any of the ingredients to squeeze out the sides

11. When you're really "pressed" for time (hee hee - pun definitely intended!) you can also use a good sturdy spatula and a husband with some awesome sandwich squishing skills (that's a professional culinary term, right there) and just press the sandwiches down as they're cooking.

OK, So they might not get quite as flat using this method as a bona fide panini, straight out of a fancy press. But the true goal here is for the bread to get all nice and golden brown and crispy - which it certainly will - and for the mozzarella to get all gooey and melted - yup... mission accomplished!

12. Once the sandwiches are done, cut them in half on the diagonal, place them on some pretty plates (or on paper plates - if it's just the two of you and it's too danged hot to even load the dishes in the dishwasher) and serve!

I promise you... if you love Caprese salads and you adore prosciutto, then you'll be making these sandwiches all Summer long! They're an easy, delicious supper on a hot muggy night, a lovely luncheon to serve to the gals in the book club, or a great snack for the guys when they come over to have a few pops and maybe play a little poker. And the kiddies will love them too! Just tell them that they're like "pizza sandwiches" and they'll dive right in!

Not the best photo, I know. But in my defense, I really hadn't planned to photograph the making of these sandwiches and I just grabbed my phone at random intervals and snapped a pic here & there.

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Creamy Chicken Enchiladas

Creamy Chicken Enchiladas
(serves 8)

• 4 Boneless, Skinless Chicken Breasts, cooked and shredded
• 2 8oz Bricks Cream Cheese, softened
• 1 Cup Half & Half or Full Fat/Whole Milk
• 2 7.5oz Cans Chopped Mild Green Chilies
• 2 Tsp Garlic Powder, divided
• 2 Tsp Ground Cumin, divided
• 1 Tsp Mild Chili Powder
• 2 Tsp Kosher Salt, divided
• 1/2 Tsp Fresh Ground Black Pepper
• 1 8 Count Pkg Large Flour Tortillas (often labeled Burrito Size)
• 3-4 Cups Shredded Sharp Cheddar Cheese (or Mexican Blend)
• 1 Tbls Butter, Vegetable Oil or Cooking Spray
• Salsa & Sour Cream for serving

Pre-heat your oven to 350°F.
1. Cook and shred your chicken and set it aside in a large mixing bowl. You can poach, bake or pan saute it, which is my preferred method. Just make sure that it's cooked all the way through, but don't overcook them either. It will be cooking a bit more in the oven when you bake the dish.

The chicken can be cooked a day ahead and placed in an air-tight container in the fridge. Or you can purchase a rotisserie chicken from the store and shred that. Just bring the meat up closer to room temperature before rolling the enchiladas.

So how do you know when your chicken is done, but not overdone? (See Tip #1 at the end of this post)

I wasn't cooking in my own kitchen on this occasion, so things were a bit discombobulated and I didn't get a picture of the shredded chicken before adding the sauce to it. I think you can still tell from the photos what the shreds look like.

2. Place the two bricks of cream cheese, the two cans of green chilies, 1/4 cup of the half & half, the black pepper and 1/2 of your other seasonings, except the chili powder, in a heavy-bottomed saucepan over medium-low heat. Cook the mixture slowly, stirring often, until the cream cheese has melted and the mixture is combined and heated through, but not bubbling.

This step might take a little while, but no matter how tempted you are to speed things up, do not turn the heat up any higher. Cream cheese can scorch very easily and if that happens, the sauce will be ruined and you'll have to start over. This is why you want to have the cream cheese softened before you begin.

3.  Take approximately 1 cup (maybe a bit more, if needed) of the cream cheese mixture and add it to the cooked chicken. You might need a little less or a little more, depending on how much meat the chicken breasts you've used actually yields. Mix well with a heavy large spoon. You want to coat all of the meat and bind it together a bit, but you don't want the chicken swimming in the sauce.

4. Line a 13x9x2 baking dish with aluminum foil. This isn't mandatory, but it helps a lot with clean-up.

5. Lightly grease the bottom and sides of the dish with a bit of butter or cooking spray. (You want to do this even if you're using foil, so the enchiladas don't stick to anything when it's time to serve them.)

6. Open your package of flour tortillas and place it at one end of a fairly long expanse of countertop, or on your kitchen table. The best way to put this dish together is to lay all of the components out in an assembly line fashion.

7.  Add the remaining cream cheese mixture to another mixing bowl.

8. Pour the half & half, the second teaspoon of each of your seasonings and all of the chili powder, into the mixture and stir very well to combine.

9. I pretty much just eyeball it at this point because I've made this recipe so many times, but what you're looking for is a relatively loose consistency that will flow easily across a flat dinner plate when you tip and turn it slightly from side to side. Start with 1/2 cup of half & half and stir it in slowly, so as not to splash it all over yourself or the kitchen.

10. Gradually add the rest, as needed. The one cup should easily do it, but if you do need a bit more (or a bit less) to get it to the right consistency, it's best to add it only a tablespoon or two at a time. I find that a whisk works best for this part. The only lumps you should see are maybe a few bits of the chopped green chili. If you have quite a lot of those pieces, remove them with a teaspoon and add them back into the bowl with the bulk of the thicker cream cheese mixture in it.

11. Pour or ladle out some of this liquid-y mixture onto a large flat dinner plate that has a slight lip on it and is large enough in circumference to fit your tortilla. If you don't have a dinner plate that's large enough, you can use any good sized shallow dish. What you need is a vessel that will keep the liquid inside and is big enough to hold the tortilla, without having to bend or fold it. A 9" or 10" pie plate or tart pan works very well, too. You also want to use tortillas that are very fresh because they are the most pliable.

12. Once you have each of these components ready, line the various plates and bowls up on your countertop. (**See Tip # 2 at the bottom of this post for the best working order in which to line them up)

13. Take your first tortilla out of the package and lay it flat in the dish with the thin liquid. Leave it there for just a couple of seconds and then using tongs or your fingers, turn it over in the plate and leave it for another couple of seconds. You want the tortilla to be lightly coated with the liquid on both sides, but you don't want it to become too soggy. The liquid will slowly dissipate with each of the tortillas, so just add a little bit more and continue.

14. Place the dipped tortilla on the clean "rolling" plate (you could also use a large sheet of parchment paper, a plastic cutting board or a cookie sheet for this part) and with a spoon, scoop out about 1/3 cup of the shredded chicken and place it in the center, but slightly closer to the end nearest to you. Sprinkle a handful of the shredded cheese on top of the chicken mixture and roll up the enchilada. (if you've never done this before, you can watch the short video below to learn the best way to roll and wrap)


This is a very short video, just to give you an idea about how to wrap an enchilada, burrito or a sandwich wrap. For enchiladas, the flour tortilla will need to be pretty pliable, but that shouldn't be an issue because it will (hopefully) be fresh and it will be dipped into the half & half mixture before rolling.

Yes, I know. Your hands do get a bit messy by dipping the tortilla first, but trust me... it really does make a difference in the texture of the finished enchilada and you'll be glad that you took this extra, but pretty easy step. If you're just not a big fan of even temporarily messy fingers, just keep a large damp tea towel or paper towel on the counter next to you and you can wipe your fingers clean in between rolls.

15. As I mentioned before, since I wasn't in my own kitchen when I made these, I missed photographing a couple of the steps here and there. But, I think it goes without saying that as you finish rolling each enchilada, you want to place it in your prepared baking dish. I'm usually able to easily fit all eight enchiladas in a 9"x13"x2" pan. (see the photo below to get examples of how to place them in two different ways)

16. Once you have all of your enchiladas in the baking dish, pour the remaining cream cheese and half & half mixture over the top and sprinkle on the remaining (about 2 cups) of shredded cheese.

If you don't have much of the liquid left over mix about 1/4 cup of sour cream with 1/4 cup of half & half, season it with a half teaspoon of each of your seasonings and mix well. Then pour that over the top before adding the cheese. It's not that you want the enchiladas swimming in liquid, but you do want them to have some moisture.

17. Bake, uncovered, at 350°F for approximately 30 minutes or until the enchiladas are heated all the way through and the cheese is bubbly and lightly golden brown in color.

18. After removing the pan from the oven, allow the enchiladas to rest for about 5 minutes, so they can set up a little. You should be able to see the outline pretty clearly of where each of the enchiladas ends and the next one begins, to provide you with a guideline for cutting and serving, nice equal portions. In a buffet setting where there will likely be several other dishes for your guest to choose from, you can even cut each enchilada in half to make them go twice as far.

If you're not making these for a group, the leftovers freeze quite nicely. I just cut the remaining pieces into full or half-sized portions, wrap each one in plastic wrap and store all of them in a large covered plastic container or a large tightly sealed zip-top freezer bag.

I serve these with lots of fresh salsa and sour cream on the side and make at least a tossed green salad to go along with them. A little bit of chopped fresh scallion sprinkled on top makes a nice garnish and adds a bit of freshness to the finished dish as well.

If I'm making these for a Cinco De Mayo party, I'll also cook up some refried or ham hocks & pinto beans and some Mexican rice, as well as several of our other favorite Mexican themed appetizers and sides. I serve it all buffet style.

*Tip # 1:  When you're cooking boneless, skinless chicken breasts, (no matter which method you decide to use) one of the best tips that I can give you is to make sure that the pieces of chicken are of an even thickness and size. You can actually reduce the overall cooking time and make it easier to tell when or if your meat is done, in a couple of ways....

A) You can always pierce cooked meats with an instant read meat thermometer to test them for doneness, but although I think it's a great method for large pieces or whole roasted meats, I don't really like doing this with smaller cuts. It can allow too much of the natural juices inside of the meat to seep out of the holes that are left behind when the thermometer is removed.

B) My preferred method of checking for doneness with smaller cuts of meat, is to use the "touch test". When touching the thickest part of the meat with your index finger, it should just barely bounce back from a bit of light pressure. A good way to simulate this, is to use your hand as a guide. (below is a diagram that shows how to do this)

*Tip # 2: I line up my plates and bowls in the following order, to make the process go as smoothly as possible (the order is from left to right):

1. The tortillas
2. Flat plate with thin liquid
3. Bowl of shredded chicken that is coated with sauce
4. Another plate (of equal size or larger) for rolling
5. The shredded cheese
6. Prepared baking dish

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Easter Feasting Favorites!

I've compiled a list of some of my most popular breakfast, brunch and dinner dishes, along with some tasty desserts for Easter, but they'd all be just as delish for any other Holiday, or even your "every day" tables.

You can find the list, complete with photos of each dish and a link to the page here on the blog where the recipe is posted, by clicking right HERE !!

Unfortunately, I didn't have a chance to add my most recent brunch recipes ~My Bacon, Mushroom and Cheddar Strata and my "Lighter" Sausage Gravy with Biscuits to the list. But you can get those recipes by just clicking the links under each of the photos below!

Recipe HERE

Recipe HERE

(Yes, my recipe REALLY is lower in fat and calories than your average sausage gravy, but I promise you that it's just as rich and full of flavor ~ or dare I say, even better?!)

Enjoy!
and...
Happy Easter!

Mary

Don't Forget To Follow Me On Social Media! I Post Blog Updates, Ideas For Kitchen "How To's", Restaurant Recommendations And Reviews And Always Lots Of Photos!

You Can Have New Posts From Go Ahead Take A Bite Delivered Right To Your Inbox! Just Enter Your Email Address Here:


Delivered by FeedBurner
We will never send any advertising or provide your email address to any other blogs or businesses.

Don't forget that you can print this (or any) recipe using the "Print Friendly" button at the foot of each post. It's a great little feature that allows you to remove any pictures (or any text that isn't relevant to the recipe) before printing. That can save on ink and paper & in today's economy, who doesn't want to save a little cash when you can?!